Optimizing Wheat Milling By-Products: An Overview of Processing Techniques.

Reham Ahmed Khashaba, Haiwei Lou, Yue Li, Saeed Hamid Saeed Omer, Xunda Wang, Zhonghua Gu, Renyong Zhao

Abstract readReview

In one paragraph

Review in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it

0cells of the map it votes in

1citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

Unlocking Antioxidant Potential in Wheat By-Products Through Microbial Bioprocessing: An Integrated Extraction-QUENCHER Assessment.Molecules (Basel, Switzerland) · 2026
Article

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors.

Reham Ahmed KhashabaCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.ORCID 0009-0009-8545-0759

Haiwei LouCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.ORCID 0000-0003-0987-0400

Yue LiCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.

Saeed Hamid Saeed OmerCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.

Xunda WangCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.

Zhonghua GuCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.

Renyong ZhaoCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.

Funding

Author Reham Khashaba received funding from the Chinese Scholarship Council (CSC Author Reham Khashaba received funding from the Chinese Scholarship Council (CSCMajor Science and Technology Project of Henan 221100110700Major Science and Technology Project of Henan 231100110300Natural Science Foundation of Henan 222300420423Science and Technology Project of Henan 211110110600the High-Level Talent Research Start-up Fund Project at Henan University of Technology 2022BS039

6 · The paper itself

Abstract

The increasing demand for novel and healthy food options is largely driven by the rise in lifestyle diseases and the global challenges of climate change. Annually, wheat by-products (WBP) production surpasses 150 million tons, with an anticipated growth of 10 million tons per year from 2021 to 2027. This surge has attracted researchers' interest in leveraging WBP as sustainable food resources that promote human health. This review evaluates the effects of thermal and emerging nonthermal processing technologies on WBP, focusing on enzyme activity, antinutritional factors, bioactive compounds, antioxidant activity, and functional properties. Notably, thermal degradation poses significant challenges due to the heat sensitivity of WBP's nutritional components. Therefore, nonthermal techniques like high-intensity ultrasound, radiofrequency, and cold plasma are being explored for their potential to enhance nutritional quality and extend shelf life. Further investigation is crucial to comprehensively understand the effects of these innovative treatments on WBP. Such research could facilitate the incorporation of treated WBP into the food industry, leading to new health-promoting products.

Indexed as

functional developmentnonthermal treatmentsnutritional modificationwheat milling by-product

Identifiers

PMID41897808

DOI10.3390/foods15061085

PMCPMC13025623

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LicenceCC BY

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.